1 1/2 cups (375 mL) E.D.SMITH® PUMPKIN PIE FILLING
1/4 cup (60 mL) icing sugar, sifted
1 tsp (5 mL) vanilla
1/3 cup (75 mL) 35% whipping cream, whipped
40 gingersnap cookies
Pumpkin pie spice or ground cinnamon
1/4 cup (60 mL) toasted pecans
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Preparation:
Whip mascarpone cheese with electric beaters until light and fluffy. Beat in pumpkin pie filling, icing sugar and vanilla until smooth. Fold in whipped cream until combined.
Place a layer of gingersnap cookies (about 10 cookies) on the bottom of an 8-inch (2 L) square baking dish. Spread one quarter of the mascarpone mixture overtop. Repeat to make 3 more layers. Dust top with pumpkin pie spice or cinnamon. Sprinkle with toasted pecans.
Refrigerate at least 8 hours or overnight before serving.
Tips:
Transfer leftover pumpkin pie filling to an airtight container and freeze for up to 1 month.
